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Chinese Eggplant with Tofu and Thai Basil
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Flavorful tofu and eggplant dish with basil, soy sauce, and Thai chili sauce. Serve over brown rice for a satisfying meal.
Ingredients:
  • 1 (14 ounce) package firm tofu, cubed
  • 2 tablespoons peanut oil
  • 4 cloves garlic, minced
  • 1 small onion, halved and sliced
  • 1 tablespoon water, or as needed
  • 1 tablespoon Thai chili sauce, or more to taste
  • 0.5 cup chopped fresh basil
Instructions:
  • Place tofu on a paper towel-lined plate, cover with another paper towel, and weight it down with a heavy pot. Let it sit for 30 minutes to release excess moisture.
  • In a large skillet, heat peanut oil over medium-high. Saute tofu, onion, and garlic until onions are soft, around 5 minutes. If tofu sticks, use water. Add eggplant, cover, and cook until soft, 5-7 minutes. Stir in soy sauce and chili sauce, cook until eggplant is translucent, 7-10 minutes. Finally, add basil and stir until wilted, about 1 minute.

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